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Category Archives: Salad
This salad bring me back to college days. I lived with the same roommate for 3 years. We rarely cooked because we were provided lunch and dinner at the sorority house and we would take extra food to last us through the weekend. If we ran out there was always pizza. Yeah, not the healthiest diet.
One time in those three years we decided it would be fun to have a dinner party. We invited a few of our friends and we each made or brought a dish. I don’t even remember what I made, but I distinctly remember my roommate calling her dad for his Panzanella salad recipe. This was the first time I had ever heard of Panzanella salad.
Last week while doing my weekly menu plan I could not get Panzanella salad out of my head. I had to have it. I searched the web and came across this Grilled Cheese Panzanella Salad by Panini Happy. Um, yes please! This salad is like a marriage of my two favorite things. It has the elements of a Caprese salad with the twist of a Panzanella salad and grilled cheese, ok make that three favorite things. All tossed in a light and tangy vinaigrette.
Grilled Cheese Panzanella Salad
- 4 slices of sourdough bread
- ⅔ cup shredded mozzarella cheese
- 3 large tomatoes
- ½ small red onion
- about ¼ cup fresh basil
- 1½ tablespoons whte balsamic vinegar
- 1 teaspoon chopped shallot (or red onion)
- ¼ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup olive oil
- Heat up panini press to medium high heat. Make two grilled cheese sandwiches with the bread and cheese and cook 5-6 minutes until melted and toasty.
- While sandwiches are cooking make the vinaigrette. Whisk together vinegar, shallot, Dijon mustard, salt and pepper. Slowly pour in the olive oil, whisking constantly to combine.
- Allow sandwiches to rest a few minutes. After coming off the grill then cut into ½”-1″ squares to make grilled cheese croutons.
- Slice tomatoes into chunks, thinly slice onions, and tear fresh basil. Toss together in a large bowl add croutons and pour in dressing. Toss to combine. Let sit about 10 minutes to allow flavors to meld.
We enjoyed this as our dinner. If you are serving it as a side you could probably feed about 4-5 people.
I love colorful salads, which is why I almost always use a base of spring mix. Usually there are a combination of baby greens and different red lettuces in the bag. Then add on top of that black beans, corn, and pico de gallo and you have a very colorful, full of flavor salad.
I purchased a jalapeno Greek yogurt dip last time I was at Costco, but just a scoop of regular Greek yogurt would also work well.
It seems these last few weeks I have been on a black bean kick. I cooked up about 2lbs of dried beans in the crockpot and then I keep them in the freezer until I want them. They dethaw pretty quickly and if not you can always nuke them in the microwave. I purchased those 2lbs of beans for about $.50 a pound, talk about cheap meals.
Vegetarian Taco Salad
- 1 bag of spring mix
- ½ cup black beans, drained
- ½ cup frozen corn, drained
- ¼ cup cheese
- Pico de gallo
- Greek yogurt (or jalapeno Greek yogurt dip which is what I used)
- Crushed tortilla chips
- Divide spring mix among 2 large bowls. Top each salad with ¼ cup beans, ¼ cup corn, and ⅛ cup cheese.
- Dress with pico and Greek yogurt. Crumble a few tortilla chips over top for crunch.
Being near Tarpon Springs, Fl I live close to some of the best Greek food in the US. Our Greek salad around these parts are a little different from others, they include potato salad. I grew up thinking this was the norm, until I had a Greek salad in a different city. What, no potato salad?
After some research I found out that the addition of potato salad was started by Louis Pappas right here in Florida. This is traditionally how I enjoy my Greek salads when I go out, but at home I opt for a lighter salad and leave off the potato salad.
I use much more nutrient rich spring mix rather than the traditional iceberg. Making this my spin on a Greek salad. I could probably eat both of these in one sitting, that is how much I love Greek flavors. Even if my not making a Greek salad kalamata olives and feta seem to find there way into my salads.
- 1 bag spring mix
- ¼ red onion, thinly sliced
- 10 kalamata olives, pitted and chopped
- ½ green bell pepper, thinly sliced
- 1 large tomato, chopped
- ½ cucumber, sliced
- ¼ cup crumbled feta
- 6 tablespoons olive oil
- 2 tablespoon apple cider vinegar
- ½ lemon juiced
- ½ teaspoon sugar
- 1 teaspoon dried oregano
- Pinch of black pepper
- In a large bowl combine spring mix through feta.
- Either whisk together in a bowl or combine all ingredients in a jar and shake the olive oil through black pepper to make the dressing. Dressing recipe may make more dressing than needed. Spoon desired amount of dressing over salad and toss to combine.
Adapted from All Recipes
I made these turkey apple meatballs shortly after Jennie posted the recipe for #SundaySupper. I had just gotten back from Georgia and had plenty of apples to use. I am a huge fan of meatballs, they might be one of my favorite foods, but served over a big plate of pasta they aren’t always the healthiest. If you want to still enjoy meatballs while keeping the carbs and calories down check out these two ways to serve them.
As a salad! Thanks to Isabel for this fabulous idea I have been eating meatball salads every time we have leftover meatballs. For this salad I used chopped apple, pomegranate seeds, sweet and spicy pecans, and a raspberry vinaigrette. For an easy throw together lunch or dinner you can’t go wrong with a quick salad.
And the second way, on top of a bowl of spaghetti squash. Roast the spaghetti squash just like the herbed spaghetti squash recipe I posted, but leave off the parmesan cheese and herbs. Instead drizzle extra of the meatball’s sauce on top.
The spaghetti squash and meatballs were a match made in heaven. Usually my husband isn’t a fan of spaghetti squash, but I got him to admit that even this was delicious.
For the meatball recipe check out Jennie at The Messy Baker and enjoy two dinners from one prep!
Sometimes there is nothing better than a simple salad for lunch or dinner. As the recipe is I would typically toss this together quickly as a side salad for a larger dinner, but with the addition of a protein such as chicken or nuts this Pomegranate and Apple Salad could easily be a quick dinner.
This was my first experience seeding a pomegranate myself and I found this tutorial to be very helpful. I followed method one and have been storing the pomegranate seeds in the fridge for about a week now. I add them to my yogurt in the morning, salads at lunch and dinner, and sometimes I just munch on a handful when I want a sweet snack.
Pomegranate and Apple Salad
Recipe type: Salad
- 1 apple, cored and cubed
- 1 pomegranate, seeded (see above for tutorial)
- 1 head romaine lettuce
- Blue cheese or balsamic vinaigrette
- Top chopped romaine lettuce with a handful of pomegranate seeds and a handful of apple.
- For a complete meal with protein add a handful of chopped candied pecans or chicken.